Name: Chicken Biryani in Pressure Cooker
Prep time: 15 min
Cook time: 45 min
Total time: 120 min
Yield: 4 People
Cuisine: Indian
Ingredients: 600 g Chicken; to taste Salt; 1/2 tsp Spicy red chili powder; 1 tsp Kashmiri red chili powder; 1 tsp Biryani masala powder; 1/4 tsp Turmeric powder; 2 tsp Ginger-garlic paste; 1 tsp Lemon juice; 1/2 cup Yogurt; handful Coriander leaves; handful Mint leaves; 2 cups Basmati rice; 1/2 cup Oil; 4, sliced Onions; 1 tsp Cumin seeds; 1-inch Cinnamon stick; 1/2 Mace (javitri); 1 Star anise; 2 Bay leaves; 2-3 Green cardamoms; 4 Cloves; 12 Black peppercorns; 2 cups Water; 2 tbsp Saffron milk; 1 tbsp Ghee; for garnishing Coriander leaves; for garnishing Mint leaves

Ready in

120 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

45 min

Serving

4 People

Calories / Serving

~550 kcal

Recipe by The Yummy Delights! on YouTube

Recipe Summary

A flavorful and aromatic chicken biryani prepared in a pressure cooker, featuring marinated chicken, fragrant basmati rice, and a blend of whole and ground spices. This recipe offers a quicker way to enjoy a classic Indian dish with rich flavors and tender chicken.

Adjust servings

Tap an ingredient to mark it ready0 of 27 ready

All Ingredients - For Marinating Chicken

Chicken 600 g
Salt to taste
Spicy red chili powder 1/2 tsp
Kashmiri red chili powder 1 tsp
Biryani masala powder 1 tsp
Turmeric powder 1/4 tsp
Ginger-garlic paste 2 tsp
Lemon juice 1 tsp
Yogurt 1/2 cup
Coriander leaves handful
Mint leaves handful

All Ingredients - For Biryani

Basmati rice 2 cups
Oil 1/2 cup
Onions 4, sliced
Cumin seeds 1 tsp
Cinnamon stick 1-inch
Mace (javitri) 1/2
Star anise 1
Bay leaves 2
Green cardamoms 2-3
Cloves 4
Black peppercorns 12
Water 2 cups
Saffron milk 2 tbsp
Ghee 1 tbsp
Coriander leaves for garnishing
Mint leaves for garnishing

Tools You'll Need

Pressure cooker
Mixing bowl

Spice level: HotPack water — this one bites back.

From:Chili powderKashmiri chiliGingerBlack pepper

Don't have an ingredient? Try these swaps

No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare Basmati Rice

Rinse 2 cups of Basmati rice well under running water. Soak the rinsed rice in water for . After soaking, drain off the water completely and keep the rice aside.

Step 2: Marinate the Chicken

In a large bowl, take 600g of chicken pieces. Add salt to taste, 1/2 tsp spicy red chili powder, 1 tsp Kashmiri red chili powder, 1 tsp biryani masala powder, 1/4 tsp turmeric powder, 2 tsp ginger-garlic paste, 1 tsp lemon juice, 1/2 cup yogurt, a handful of chopped coriander leaves, and a handful of chopped mint leaves.

Step 3: Combine and Marinate

Combine all the ingredients with the chicken thoroughly, ensuring the chicken is well coated. the chicken for .

Step 4: Heat Oil

Heat 1/2 cup of oil in a pressure cooker over medium heat.

Step 5: Fry Onions

Add 4 sliced onions to the hot oil. Stir and cook the onions until they turn golden brown. This process may take approximately .

Step 6: Reserve Fried Onions

Remove about 1/4 of the fried onions from the cooker and spread them on a plate to cool down. These will be used later for garnishing the biryani.

Step 7: Add Marinated Chicken

Add the chicken to the pressure cooker with the remaining fried onions.

Step 8: Add Whole Spices

Add the whole spices: 1 tsp cumin seeds, 1-inch cinnamon stick, 1/2 mace (javitri), 1 star anise, 2 bay leaves, 2-3 green cardamoms, 4 cloves, and 12 black peppercorns to the chicken.

Step 9: Cook Chicken

Stir to combine all the ingredients. Cook, stirring continuously, until the color of the chicken pieces changes from pink to white. This should take about .

Step 10: Simmer Chicken Masala

Partially cover the pressure cooker and continue to cook the chicken masala until the oil starts to release from the sides. Stir occasionally to prevent the masala from burning at the bottom. This step will take approximately .

Step 11: Add Water

Pour 2 cups of water into the cooker with the chicken masala.

Step 12: Add Rice

Carefully add the soaked and drained Basmati rice over the chicken and water.

Step 13: Gently Combine

Gently stir to combine the rice with the chicken masala, being careful not to break the rice grains.

Step 14: Add Saffron Milk and Ghee

Drizzle 2 tbsp of saffron milk (saffron soaked in milk) and 1 tbsp of ghee over the rice.

Step 15: Add Fresh Herbs

Garnish with a handful of fresh coriander leaves and mint leaves.

Step 16: Pressure Cook Biryani

Close the pressure cooker lid. Cook on medium heat until 2 whistles are released.

Step 17: Natural Pressure Release

Once 2 whistles are released, turn off the heat. Let the pressure release naturally from the cooker. Do not open the lid immediately.

Step 18: Open Cooker

Once the pressure has completely released, carefully open the lid of the pressure cooker.

Step 19: Fluff Biryani

Gently fluff the biryani with a fork to separate the rice grains and mix the chicken and spices evenly.

Step 20: Garnish and Serve

Garnish the biryani with the reserved fried onions, fresh coriander, and mint leaves. Serve the chicken biryani hot.

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